Drink composition prepared from coffee bean of tree cultivated with red ginseng powdered extract

ABSTRACT

A drink composition and food additive manufactured by the cultivation method of coffee tree by red ginseng, the method including supplying red ginseng powdered extract aqueous solution to coffee seeds; and adjusting moisture of soil planted with coffee seeds. The cultivation method of coffee tree by red ginseng powdered extract has an advantageous effect in that coffee beans can be harvested having, as active ingredient, ginsenoside of high internal absorption rate capable of preventing occurrences of infectious diseases and pests by increasing immunity levels of coffee trees without using chemical fertilizers at all, and by enhancing germination percent of coffee seeds and coffee bean crops. The method has another advantageous effect of providing a drink composition and a food additive containing, as active ingredient, a coffee bean extract including ginsenoside of high internal absorption rate.

This application is a divisional of application Ser. No. 15/288,461,filed Oct. 7, 2016, and now U.S. Pat. No. 10,226,057, which is based on,and claims priority from the Korean Patent Application Number10-2016-0006630 filed on Jan. 19, 2016, the entire contents of which areincorporated by reference herein in their entirety.

TECHNICAL FIELD

The teachings in accordance with the exemplary embodiments of thispresent disclosure generally relate to a cultivation method of coffeetree by red ginseng powdered extract, and more particularly to acultivation method of coffee tree through environment-friendly and rest(artificial dormant period) process using a red ginseng, and drinkcomposition, and food additive manufactured by the cultivation method ofcoffee tree by red ginseng.

BACKGROUND

Coffee is a kind of drinks prepared by extracting and processing coffeebeans of a coffee tree. The coffee tree is a dicotyledon belonging torubiaceae. Although about 40 kinds of coffee trees grow in Africa andtropical regions of Asia, coffea Arabica and coffea Canephora arecommonly called two parent lines of coffee. The coffee tree blossoms(white color) about two year after planting, and bears red or yellowfruits (beans, cherries) about three years after planting.

The coffee trees are harvested in a tropical region between southlatitude 25° and north latitude 25° about the Equator, the region ofwhich is called a coffee belt or a coffee zone. Arabica coffee has apicky cultivating conditions, grows under an average temperature of15˜24° C., and requires rainy season and dry season for growth.Furthermore, the Arabic coffee prefers ash soil abundant in organicsubstances and good in drainage, adequate sun shine and a high landabove 800 m.

Meantime, heavy rains and strong wind are not good for the Arabiccoffee. Robusta coffee may be cultivated as long as a temperature of 24°C.˜30° C. on a high land soil at a latitude under 600 m is maintained.

A seed of the coffee bean peeled off with husk, flesh, endocarp, andsilver skin is called a green bean. Coffee beans are made from the greenbean by roasting, and coffee drink is prepared by extracting the greenbean substance using water. Consumption of coffee drinks increases at agreat pace, and kinds of coffee drinks are gradually diversified inresponse to consumer tastes.

Meantime, harvest of coffee is greatly influenced by infectious diseasesand harmful insects. A first disease may be anthrax. The anthrax is adisease that causes to produce round red spots on the coffee bean, i.e.,on the cherry coffee skin, and is a fungus disease generated on thecherry itself.

A second disease is uredinales causing leaf molds which in turn makeleaves to wither by generating yellow spots on rear surfaces of coffeetree leaves, and the coffee trees become dead in three years thereafter.

A third one is occurrence of coffee berry borer. The coffee berry borer,the most important coffee pest worldwide, degrades the commodity valueof coffee beans by boring from inside of cherry.

A last and fourth disease of black bean phenomenon refers to aphenomenon where defective beans are harvested due to insufficientsupply of nutrients and water to the coffee trees at right times. Themore the black bean phenomenon occurs, the more the coffee cropdecreases as much.

In order to reduce the occurrences of diseases and pests, althoughresearches have been waged to cultivate the coffee trees by usingchemical fertilizers, new problems have been raised that the chemicalfertilizers play a bad influence on the environment. As a result,researches on environment-friendly seedlings and plant manufacturingmethods capable of naturally reducing occurrences of diseases and pestswithout using chemical fertilizers at all are being made. However, therehave been no researches made so far on coffee tree cultivating methodsmanufacturing coffee beans capable of reinforcing immunity levels andcontaining saponine.

CITED REFERENCE DOCUMENT

[Patent Document] Korea Registered Patent Publication No. 10-0415759(Registration Date: Jan. 7, 2004)

SUMMARY

The present disclosure is provided to solve the aforementioned problemsand it is an object to provide a cultivation method of coffee tree usingred ginseng powdered extract in order to prevent occurrences ofinfectious diseases and pests by increasing immunity levels of coffeetrees without using chemical fertilizers at all, to enhance germinationpercent of coffee seeds and coffee bean crops, and to harvest coffeebeans having ginsenoside of high internal absorption rate as activeingredient, and drink composition and food additive prepared thereby.

In one general aspect of the present disclosure, there is provided acultivation method of coffee tree using red ginseng powdered extract,the method comprising:

resting a coffee seed by dipping the coffee seed in a red ginsengaqueous solution; and planting the rested coffee seed in a soil.

In an exemplary embodiment, the red ginseng powdered extract may includeginsenoside removed of hydroxyl group as active ingredient.

In an exemplary embodiment, the red ginseng aqueous solution may be amixture of water 100 parts by weight and red ginseng powdered extract10˜30 parts by weight.

In an exemplary embodiment, the step of resting the coffee seed mayinclude dipping the coffee seed in the red ginseng powdered extractaqueous solution under a room temperature of 20˜30° C.

In an exemplary embodiment, the method may further comprise supplyingred ginseng powdered extract aqueous solution to a soil planted with thecoffee seed, subsequent to the step of planting the rested coffee seedin a soil.

In an exemplary embodiment, the step of supplying red ginseng powderedextract aqueous solution may include continuously supplying the redginseng powdered extract aqueous solution of 1,500 mm˜3,000 mmprecipitation to the soil planted with the coffee seed at each timeinterval for 2˜5 days under a room temperature of 20° C.˜30° C.

In an exemplary embodiment, the step of planting the rested coffee seedin a soil may include planting the rested coffee seed in a flower pot.

In another general aspect of the present disclosure, there is provided adrink composition containing, as active ingredient, coffee bean powderedextract containing ginsenoside removed of hydroxyl group produced by thecultivating method of coffee tree.

In still another general aspect of the present disclosure, there isprovided a food additive containing, as active ingredient, coffee beanpowdered extract containing ginsenoside removed of hydroxyl groupproduced by the cultivating method of coffee tree.

Advantageous Effects

The cultivation method of coffee tree using red ginseng powdered extractaccording to the present disclosure has an advantageous effect in thatcoffee beans can be harvested having, as active ingredient, ginsenosidehigh internal absorption rate capable of preventing occurrences ofinfectious diseases and pests by increasing immunity levels of coffeetrees without using chemical fertilizers at all, and by enhancinggermination percent of coffee seeds and coffee bean crops. Furthermore,the present disclosure has another advantageous effect of providing adrink composition and a food additive containing, as active ingredient,a coffee bean extract including ginsenoside of high internal absorptionrate.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean having a rest period (20 parts by weight of red ginseng powderedextract aqueous solution) according to an exemplary embodiment of thepresent disclosure.

FIG. 2 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean having a rest period (30 parts by weight of red ginseng powderedextract aqueous solution) according to an exemplary embodiment of thepresent disclosure.

FIG. 3 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean having a rest period (40 parts by weight of red ginseng powderedextract aqueous solution) according to an exemplary embodiment of thepresent disclosure.

FIG. 4 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean having a rest period (50 parts by weight of red ginseng powderedextract aqueous solution) according to an exemplary embodiment of thepresent disclosure.

FIG. 5 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean having a rest period (60 parts by weight of red ginseng powderedextract aqueous solution) according to an exemplary embodiment of thepresent disclosure.

FIG. 6 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed a hydroxyl group in a sample of coffeebean having a rest period (70 parts by weight of red ginseng powderedextract aqueous solution) according to an exemplary embodiment of thepresent disclosure.

FIG. 7 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean (20 parts by weight of red ginseng powdered extract aqueoussolution) produced according to an exemplary embodiment of the presentdisclosure.

FIG. 8 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean (30 parts by weight of red ginseng powdered extract aqueoussolution) produced according to an exemplary embodiment of the presentdisclosure.

FIG. 9 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean (40 parts by weight of red ginseng powdered extract aqueoussolution) produced according to an exemplary embodiment of the presentdisclosure.

FIG. 10 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean (50 parts by weight of red ginseng powdered extract aqueoussolution) produced according to an exemplary embodiment of the presentdisclosure.

FIG. 11 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean (60 parts by weight of red ginseng powdered extract aqueoussolution) produced according to an exemplary embodiment of the presentdisclosure.

FIG. 12 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of coffeebean (70 parts by weight of red ginseng powdered extract aqueoussolution) produced according to an exemplary embodiment of the presentdisclosure.

FIG. 13 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of stemgrown according to an exemplary embodiment of the present disclosure.

FIG. 14 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of leafgrown according to an exemplary embodiment of the present disclosure.

DETAILED DESCRIPTION

Various exemplary embodiments will be described more fully hereinafterwith reference to the accompanying drawings, in which some exemplaryembodiments are shown. The present inventive concept may, however, beembodied in many different forms and should not be construed as limitedto the example embodiments set forth herein. Rather, the describedaspect is intended to embrace all such alterations, modifications, andvariations that fall within the scope and novel idea of the presentdisclosure.

Terms such as “first,” “second,” and other numerical terms when usedherein do not imply a sequence or order unless clearly indicated by thecontext. These terms are used to distinguish one element from the otherelement. Thus, a first element, component, region, layer or sectiondiscussed below could be termed a second element, component, region,layer or section without departing from the teachings of the exampleembodiments.

When an element or layer is referred to as being “on,” “engaged to,”“connected to,” or “coupled to” another element or layer, it may bedirectly on, engaged, connected or coupled to the other element orlayer, or intervening elements or layers may be present. In contrast,when an element is referred to as being “directly on,” “directly engagedto,” “directly connected to,” or “directly coupled to” another elementor layer, there may be no intervening elements or layers present.

The terminology used herein is for the purpose of describing particularexample embodiments only and is not intended to be limiting. As usedherein, the singular forms “a,” “an,” and “the” may be intended toinclude the plural forms as well, unless the context clearly indicatesotherwise. The terms “comprises,” “comprising,” “including,” and“having,” are inclusive and therefore specify the presence of statedfeatures, integers, steps, operations, elements, and/or components, butdo not preclude the presence or addition of one or more other features,integers, steps, operations, elements, components, and/or groupsthereof. The method steps, processes, and operations described hereinare not to be construed as necessarily requiring their performance inthe particular order discussed or illustrated, unless specificallyidentified as an order of performance. It is also to be understood thatadditional or alternative steps may be employed.

A cultivation method of coffee tree using red ginseng powdered extractaccording to an exemplary embodiment of the present disclosurecomprises: resting a coffee seed by dipping the coffee seed in a redginseng aqueous solution; and planting the rested coffee seed in a soil.

The step of resting the coffee seed by dipping the coffee seed in thered ginseng powdered extract aqueous solution according to an exemplaryembodiment of the present disclosure includes dipping the coffee seed inthe red ginseng powdered extract aqueous solution for a predeterminedperiod of time. When the coffee seed is dipped in the red ginsengpowdered extract aqueous solution, there is an effect of cleaning a skinof the coffee seed, whereby moisture can be maintained in the coffeeseed for a long time, and the germination percent of coffee seed can beincreased by the red ginseng powdered extract being directly absorbed into the coffee seed. Furthermore, only high quality of seeds that sink inthe red ginseng powdered extract aqueous solution can be selected.

The red ginseng powdered extract may include, as an active ingredient,ginsenoside removed of hydroxyl (—OH) group according to an exemplaryembodiment of the present disclosure. The ginsenoside refers to saponinhaving a peculiar structure not existing in almost other plant kingdomthan ginseng. The ginsenoside may be largely classified toprotopanaxadiol saponin (hereinafter referred to as ‘PPD’) andprotopanaxatriol saponin (hereinafter referred to as ‘PPT’).

PPD and PPT structures all include hydroxyl (—OH) group. PPD structuremay include two hydroxyl (—OH) groups, and PPT structure may includethree hydroxyl (—OH) groups. When PPD and PPT are introduced into body,intestinal microorganism of prevotellaoris removes the hydroxyl (—OH)group from the PPD and PPT structures. The ginsenoside removed ofhydroxyl (—OH) group by the prevotellaoris is greatly absorbed intobody. However, the prevotellaoris may not exist in intestines of someconstitutions depending on individual. In this case, the hydroxyl (—OH)group is not separated from the PPD and PPT structures, and thereforeabsorption rate of ginsenoside into body is very low.

As a result, in order to increase the absorption rate of ginsenosideinto constitution not existent of prevotellaoris, artificial methods toremove the hydroxyl (—OH) group from the PPD and PPT structures may beemployed. Using this process, coffee seeds may be dipped into redginseng powdered extract aqueous solution including ginsenoside removedof hydroxyl (—OH) group as active ingredient.

The method of manufacturing red ginseng powdered extract includingginsenoside removed of hydroxyl (—OH) group as active ingredient mayinclude manufacturing red ginseng juice, obtaining red ginseng juice andobtaining red ginseng powdered extract.

The step of manufacturing red ginseng juice is a step of mixing amixture of ground dry red ginseng roots and dried red ginseng fine rootswith water and applying heat to the mixture. The dried red ginseng mayinclude dried red ginseng root 100 parts by weight and dried red ginsengfine root 40˜45 parts by weight. Small particle-shaped dried red ginsengpowder is small in terms of particle and melts well in water, andsurface area of the powder is broad to allow active ingredients to bewell discharged with water, whereby time for manufacturing red ginsengjuice can be shortened.

When dried red ginseng root 100 parts by weight is mixed with dried redginseng fine roots 40˜45 parts by weight, efficacy of active ingredientand sweetness are most excellent. A mixture rate between dried redginseng and water may be 1:2˜4. Furthermore, when the heatingtemperature is less than 80° C., a red ginseng powdered extracting timemay be prolonged and when the heating temperature is more than 90° C.,an active ingredient contained in the red ginseng may be destructed.Furthermore, when the beating time is less than 16 hours, a red ginsengpowdered extract may not be sufficiently extracted, and when the heatingtime is more than 20 hours, moisture may be evaporated more than isnecessary to generate a variance in the active ingredient of the redginseng juice.

The step of obtaining a red ginseng extract is obtaining a red ginsengpowdered extract by removing red ginseng solid content throughcentrifugation of a red ginseng juice manufactured by heating a driedred ginseng powder and water. When the red ginseng juice iscentrifugated, the red ginseng juice is divided to a red ginsengpowdered extract which is a supernatant and a red ginseng solid contentwhich is a pellet. At this time, the red ginseng extract containing alarge amount of active ingredient is reserved and the red ginseng solidcontent is disposed of.

Preferably, the red ginseng juice may be centrifugated more than twiceto remove the red ginseng solid content. More preferably, thecentrifugation of red ginseng juice may be repeated 10˜14 times toremove the red ginseng solid content and to obtain a high purity of redginseng extract.

The step of obtaining red ginseng powdered extract is obtaining a redginseng powdered extract by passing a red ginseng extract through asemipermeable membrane under a room temperature. When the red ginsengextract is passed through the semipermeable membrane, although moisturecan pass through the semipermeable membrane, an active ingredientcontained in the red ginseng extract cannot pass the semipermeablemembrane. The moisture having passed the semipermeable membrane isremoved, and the active ingredient remaining in the semipermeablemembrane is obtained as red ginseng powdered extract.

Preferably, the step of obtaining red ginseng powdered extract mayfurther include introducing a hydrogen ion from outside through ahydrogen ion supply route. When the hydrogen ion is supplied to thesemipermeable membrane, the hydroxyl (—OH) group bonded to theginsenoside can be removed without going through a high temperatureprocessing course.

The method of manufacturing a red ginseng powdered extract may furtherinclude irradiating a UV (UltraViolet) light. Germs existent in the redginseng extract can be removed, when the UV is irradiated to the redginseng. Furthermore, the red ginseng extract may be dried under a roomtemperature and sterilized as well by irradiating a UV.

Preferably, the method of manufacturing a red ginseng powdered extractmay further include vibrating and separating the red ginseng powderedextract and the semipermeable membrane for 1˜3 hours. When thesemipermeable membrane attached to the red ginseng powdered extract isapplied with a vibration, the red ginseng powdered extract can becompletely separated from the semipermeable membrane. When the vibrationseparation time is less than one hour, a separated amount may be small,but when the vibration separation time is more than 3 hours, no moreseparation may be made to unnecessarily prolong the vibration separationtime.

The red ginseng powdered extract aqueous solution may be a mixture ofwater 100 parts by weight and red ginseng powdered extract 10˜30 partsby weight. When the red ginseng powdered extract is less than 10 partsby weight, no effect of red ginseng powdered extract can be expected toprovide no influence on germination percent of coffee seeds.Furthermore, when the red ginseng powdered extract exceeds 30 parts byweight, no significant effect can be expected when compared with amixture of red ginseng powdered extract 10˜30 parts by weight.

The step of resting the coffee seeds according to an exemplaryembodiment of the present disclosure may include dipping the coffeeseeds in the red ginseng powdered extract aqueous solution under thetemperature of 20˜30° C. for 10˜14 hours. When the temperature of thered ginseng powdered extract aqueous solution is less than 20° C., anamount of the red ginseng powdered extract and water may be small, andwhen the temperature of the red ginseng powdered extract aqueoussolution exceeds 30° C., protein contained in the coffee seeds may bedegenerated to disable germination of coffee seeds. Furthermore, whenthe diapause time of the coffee seeds is less than 10 hours, there maybe no difference of germination percent of coffee seeds compared withthat of when there is no diapause time, and when the diapause time ofthe coffee seeds exceeds 14 hours, moisture may be absorbed into thecoffee seeds more than is necessary to decrease the germination percentof the coffee seeds.

FIGS. 1 to 6 are copies of an examination certificate of ingredientcontents analysis on ginsenoside removed of hydroxyl (—OH) group in asample of coffee bean according to an exemplary embodiment of thepresent disclosure.

It was confirmed that the ginsenoside removed of hydroxyl (—OH) group isdetected from coffee seeds dipped in the red ginseng powdered extractaqueous solution containing the ginsenoside removed of hydroxyl (—OH)group as active ingredient. However, a conclusion has arrived that amixture of red ginseng powdered extract is preferably 20 parts byweight, because the ginsenoside removed of hydroxyl (—OH) group does notincrease, as the concentration of the red ginseng powdered extractaqueous solution containing the ginsenoside removed of hydroxyl (—OH)group as active ingredient increases.

The step of planting rested coffee seeds in a soil according to anexemplary embodiment of the present disclosure may be planting therested coffee seeds in an environmental condition-adjusted soil in orderto maintain predetermined moisture content. The environmental conditionsmay include amount of sunshine, temperature, moisture supply andhumidity. Particularly, it is necessary to control a soil condition,because drainage of soil has a close relationship with the moisturecontent.

The method may further include supplying red ginseng powdered extractaqueous solution to a soil planted with the coffee seed, subsequent tothe step of planting the rested coffee seed in a soil. The step ofsupplying the red ginseng powdered extract aqueous solution to a soilplanted with the coffee seed may include supplying an amount of moisturesimilar to precipitation of coffee belt to a soil planted with thecoffee seeds. The moisture supplied at this time may be the red ginsengpowdered extract aqueous solution containing the ginsenoside removed ofhydroxyl (—OH) group as active ingredient.

The step of supplying red ginseng powdered extract aqueous solutionaccording to an exemplary embodiment of the present disclosure mayinclude continuously supplying the red ginseng powdered extract aqueoussolution of 1,500 mm˜3,000 mm precipitation to the soil planted with thecoffee seed at each time interval for 2˜5 days under a room temperatureof 20° C.˜30° C. This environmental condition is similar to the coffeetree cultivating environment in the coffee belt.

When the temperature is less than 20° C., coffee tree leaves discolor todisable to generate coffee seeds of good quality, and when thetemperature exceeds 30° C. flowers wither due to destruction ofchlorophyll and coffee seeds cannot be born, whereby downy mildew mayprosper. Furthermore, when the supply frequency of red ginseng powderedextract aqueous solution exceeds one time for two days, the coffee treesare excessively supplied with moisture to deteriorate the quality ofcoffee seeds, and when the supply frequency of red ginseng powderedextract aqueous solution is less than one time for each five days, thecoffee trees are insufficiently supplied with moisture to create anobstacle to growth and formation of coffee trees.

When supply of red ginseng powdered extract aqueous solution is lessthan 1,500 mm precipitation, there may be generated an obstacle togrowth of coffee trees, and when supply of red ginseng powdered extractaqueous solution is more 3,000 mm precipitation, there may be generatedsoil erosion, and therefore, it may take many hours to dry coffee seedsafter harvest.

The step of planting the rested coffee seed in a soil according to anexemplary embodiment of the present disclosure may include planting therested coffee seed in a flower pot. Because the Korea's soil is notadequate to growth of coffee trees, there is a need of making a soilenvironment similar to that of the coffee belt where coffee trees arelargely grown. The coffee trees can grow only in a well-drained soil,such that coffee seeds are transplanted into a flower pot where drainageis easy.

FIGS. 7 to 12 are copies of an examination certificate of ingredientcontents analysis on ginsenoside removed of hydroxyl (—OH) group in asample of coffee bean manufactured according to an exemplary embodimentof the present disclosure.

It was confirmed that the ginsenoside removed of hydroxyl (—OH) group isdetected from coffee seeds manufactured from coffee trees cultivatedthrough the red ginseng powdered extract aqueous solution containing theginsenoside removed of hydroxyl (—OH) group as active ingredient.However, a conclusion has arrived that a mixture of red ginseng powderedextract is preferably 20 parts by weight, because the ginsenosideremoved of hydroxyl (—OH) group does not increase, as the concentrationof the red ginseng powdered extract aqueous solution containing theginsenoside removed of hydroxyl (—OH) group as active ingredientincreases.

FIG. 13 is a copy of an examination certificate of ingredient contentsanalysis of ginsenoside removed of hydroxyl group in a sample of stemgrown according to an exemplary embodiment of the present disclosure,and FIG. 14 is a copy of an examination certificate of ingredientcontents analysis of ginsenoside removed of hydroxyl group in a sampleof leaf grown according to an exemplary embodiment of the presentdisclosure.

It was confirmed that the ginsenoside removed of hydroxyl (—OH) groupcan be detected not only from the coffee seeds but coffee tree stems andleaves through the FIGS. 13 and 14.

A drink composition may be provided that contains, as active ingredient,coffee bean powdered extract containing ginsenoside removed of hydroxylgroup produced by the cultivating method of coffee tree according to anexemplary embodiment of the present disclosure.

Preferably, the drink composition contained with, as active ingredient,coffee bean powdered extract containing ginsenoside removed of hydroxylgroup may include additional ingredients such as sweeteners (flavors) ornatural carbohydrate.

The natural carbohydrate may include conventional sugar, such as monosaccharide (glucose, fructose, etc.), disaccharide (maltose, sucrose,etc.) and polysaccharide (dextrin, cyclodextrin), and sugar alcohol(xylitol, sorbitol, and erythritol). In addition to the foregoingflavors, natural flavors (thaumatin, stevia extracts, such asrebaudioside A and glycyrrhizin, etc., and synthetic flavors(saccharide, aspartame) may be advantageously used. Ratio of the naturalcarbohydrate may be generally about 1˜20 g, preferably about 5˜12 g per100 ml of the composition according to the present disclosure.

A food additive containing, as active ingredient, coffee bean powderedextract containing ginsenoside removed of hydroxyl group manufactured bythe cultivating method of coffee tree may be provided according to anexemplary embodiment of the present disclosure.

Preferably, the food additive containing, as active ingredient, coffeebean powdered extract containing ginsenoside removed of hydroxyl groupmay include such general food additives such as sweeteners, flavoringagents, coloring agents, fillers and stabilizers. The food additivecontaining, as active ingredient, coffee bean powdered extractcontaining ginsenoside removed of hydroxyl group may be added directlyadded to foods and drinks as it is, or may be used with other foods orfood ingredients, and may be adequately used according to common usage.A mixing amount of active ingredients may be adequately determinedaccording to usage purpose (prevention or improvement purpose) thereof.In general, an amount of compound in the health food may be 0.01˜15%weight of a total food weight, preferably, 0.1˜5% weight of the totalfood weight, and an amount of compound in the health food compositionmay be added by a ratio of 0.01˜5.0 g based on 100, and preferably by0.01˜1.0 g. However, in case of long term intake for health control, theabove amount may be less than the scope, and because there is no problemin terms of safety, an active ingredient may be used above an amount ofthe above scope.

Hereinafter, preferred exemplary embodiments, comparative examples andexperimental examples will be provided in order to assist inunderstanding. However, it should be appreciated that the followingexemplary embodiments, comparative examples and experimental examplesare provided for exemplary purposes only, and are not provided to limitthe protective scopes of the enclosed claims.

First Exemplary Embodiment: Germination Percent of Coffee Beans Restedby Being Dipped in the Red Ginseng Powdered Extract Aqueous SolutionContaining, as Active Ingredient, Ginsenoside Removed of Hydroxyl (—OH)Group

The germination percent was measured by germination after dipping andresting the coffee beans in the red ginseng powdered extract aqueoussolution containing, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group.

The red ginseng powdered extract aqueous solution containing, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was prepared bywater 100 parts by weight and 20 parts by weight of red ginseng powderedextract aqueous solution containing, as active ingredient, ginsenosideremoved or hydroxyl (—OH) group. At this time, the temperature of redginseng powdered extract aqueous solution was 25° C., and the rest timewas given as 12 hour, a result of which is shown as in the followingTable 1.

First Comparative Example: Germination Percent of Coffee Beans Dippedand Rested in the Red Ginseng Powdered Extract Aqueous SolutionContaining, as Active Ingredient, Ginsenoside Removed of Hydroxyl (—OH)Group

The germination percent was measured by germination after dipping andresting the coffee beans in the red ginseng powdered extract aqueoussolution containing, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group.

The red ginseng powdered extract aqueous solution containing, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was prepared bywater 100 parts by weight and 20 parts by weight of red ginseng powderedextract aqueous solution containing, as active ingredient, ginsenosideremoved of hydroxyl (—OH) group. At this time, the temperature of redginseng powdered extract aqueous solution was 25° C., and the rest timewas given as 12 hour, a result of which is shown in the following Table1.

Second Comparative Example: Germination Percent of Coffee Beans Dippedand Rested in General Water

Germination percent was measured by resting the coffee beans in generalwater and germinating the rested coffee beans. Temperature of thegeneral water was given at 25° C., and rest time was given at 12 hours,a result of which is shown in the following Table 1.

Third Comparative Example: Germination Percent of not-Rested CoffeeBeans

Germination percent was measured for coffee beans not rested, a resultof which is given as in the Table 1.

TABLE 1 Exemplary embodiments and comparative examples Germinationpercent (%) First exemplary embodiment 98 First comparative example 75Second comparative example 75 Third comparative example 65

Table 1 shows germination percent according to coffee beans underresting condition.

As defined in Table 1, it could be learned from the first exemplaryembodiment, that the germination percent is significantly high in thecoffee beans rested by being dipped in the red ginseng powdered extractaqueous solution containing, as active ingredient, ginsenoside removedof hydroxyl (—OH) group.

First Experimental Example: Germination Percent of Coffee Beans Dippedand Rested in the Red Ginseng Powdered Extract Aqueous SolutionContaining, as Active Ingredient, Ginsenoside Removed of Hydroxyl (—OH)Group

The germination percent was measured by germination after dipping andresting the coffee beans in the red ginseng powdered extract aqueoussolution containing, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group. At this time, the coffee beans were divided to 8groups, and each group is dipped and rested in different time in the redginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group. The red ginsengpowdered extract aqueous solution including, as active ingredient,ginsenoside removed of hydroxyl (—OH) group was prepared by mixing water100 parts by weight and 20 parts by weight of red ginseng powderedextract aqueous solution including, as active ingredient, ginsenosideremoved of hydroxyl (—OH) group. At this time, the temperature of redginseng powdered extract aqueous solution was 25° C., and the rest timewas given at one 1 hour, 6 hours, 10 hours, 12 hours, 14 hours, 18hours, 24 hours and 30 hours respectively, a result of which is shown asin the following Table 2.

TABLE 2 Germination percent (%) for each rest time Experimental 1 6 1012 14 18 24 30 materials hour hours hours hours hours hours hours hoursCoffee beans 75 75 80 98 80 70 40 25 in the red ginseng powdered extractaqueous solution containing, as active ingredient, ginsenoside removedof hydroxyl group

Table 2 shows germination percent for each rest time of coffee beansdipped and rested in the red ginseng powdered extract aqueous solutioncontaining, as active ingredient, ginsenoside removed of hydroxyl (—OH)group.

As defined in Table 2, it can be noted through the first experimentalexample that the germination percent of coffee beans dipped and restedin the red ginseng powdered extract aqueous solution containing, asactive ingredient, ginsenoside removed of hydroxyl (—OH) group wasdifferently measured depending on rest time.

However, although the germination percent increased as the rest time wasprolonged, the germination percent of coffee beans decreased after 12hours. In connection therewith, a conclusion has arrived at a fact thatit is preferable to have the rest time at 12 hours.

Second Experimental Example: Detection Amount of Ginsenoside Removed ofHydroxyl (—OH) Group in Coffee Beans Dipped and Rested in the RedGinseng Powdered Extract Aqueous Solution Containing, as ActiveIngredient, Ginsenoside Removed of Hydroxyl (—OH) Group

Detection amount of ginsenoside ginsenoside removed of hydroxyl (—OH)group was analyzed after dipping and resting the coffee beans in the redginseng powdered extract aqueous solution containing, as activeingredient, ginsenoside removed of hydroxyl (—OH) group. At this time,the coffee beans were divided to 6 groups, and each group is dipped andrested in the red ginseng powdered extract aqueous solution including,as active ingredient, ginsenoside removed of hydroxyl (—OH) group, eachgroup having a different mixed amount. The red ginseng powdered extractaqueous solution including, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group was prepared by mixing water 100 parts by weightand respectively 20, 30, 40, 50, 60, 70 parts by weight of red ginsengpowdered extract aqueous solution including, as active ingredient,ginsenoside removed of hydroxyl (—OH) group. At this time, thetemperature of red ginseng powdered extract aqueous solution was 25° C.,and the rest time was given at 12 hours, a result of which is shown asin the following Table 3.

TABLE 3 Mixed ratio of red ginseng powdered extract per water 100 partsby weight of red ginseng powdered extract aqueous Detection amountsolution including, as active of ginsenoside Experimental ingredient,ginsenoside removed of materials Rest time removed of hydroxyl grouphydroxyl group Coffee beans 12 hours 20 parts by weight 7.31 mg/g Coffeebeans 12 hours 30 parts by weight 6.03 mg/g Coffee beans 12 hours 40parts by weight 6.41 mg/g Coffee beans 12 hours 50 parts by weight 8.04mg/g Coffee beans 12 hours 60 parts by weight 5.91 mg/g Coffee beans 12hours 70 parts by weight 7.28 mg/g

Table 3 defines detection amount of ginsenoside removed of hydroxyl(—OH) group in the coffee beans having passed the rest period.

As indicated in the Table 3, it can be confirmed through the secondexperimental example that ginsenoside removed of hydroxyl (—OH) groupwas detected from the coffee beans having the rest period by dipping inred ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group.

However, a conclusion has arrived at a fact that it is preferable tohave the mixed amount of red ginseng powdered extract at 20 parts byweight, because the ginsenoside removed of hydroxyl (—OH) group does notincrease, as the concentration of red ginseng powdered extract aqueoussolution including, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group increases.

Second Exemplary Embodiment: Yield of Coffee Beans of Coffee Trees Grownby Being Supplied with Red Ginseng Powdered Extract Aqueous SolutionIncluding, as Active Ingredient, Ginsenoside Removed of Hydroxyl (—OH)Group

Yield was measured from coffee beans of coffee trees grown in a coffeeseed-planted soil by being supplied with red ginseng powdered extractaqueous solution including, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group.

The red ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was prepared bymixing water 100 parts by weight and 20 parts by weight of red ginsengpowdered extract aqueous solution including, as active ingredient,ginsenoside removed of hydroxyl (—OH) group.

The red ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was continuouslysupplied to the coffee seed-planted soil with 2,000 mm precipitation atone time interval for each three days under a 25° C. room temperature.Yields of coffee beans produced from coffee beans from coffee treescultivated by the above methods are measured for a total of 4 (four)years, a result of which is shown as in the following Table 4:

Fourth Comparative Example: Yield of Coffee Beans of Coffee Trees Grownby Being Supplied with Red Ginseng Powdered Extract Aqueous SolutionContaining Ginsenoside Inclusive of Hydroxyl (—OH) Group

Yield was measured from coffee beans of coffee trees grown in a coffeeseed-planted soil by being supplied with red ginseng powdered extractaqueous solution containing ginsenoside inclusive of hydroxyl (—OH)group as active ingredient.

At this time, the red ginseng powdered extract aqueous solutionincluding ginsenoside of hydroxyl (—OH) group as active ingredient wasprepared by mixing water 100 parts by weight and 20 parts by weight ofred ginseng powdered extract aqueous solution containing ginsenosideinclusive of hydroxyl (—OH) group as active ingredient.

The red ginseng powdered extract aqueous solution including ginsenosideof hydroxyl (—OH) group as active ingredient was continuously suppliedto the coffee seed-planted soil with 2,000 mm precipitation at one timeinterval for each three days under a 25° C. room temperature. Yields ofcoffee beans produced from coffee beans from coffee trees cultivated bythe above methods were measured for a total of 4 (four) years, a resultof which is shown as in the following Table 4:

Fifth Comparative Example: Yield of Coffee Beans from Coffee Trees Grownby Being Supplied with General Water

Yield was measured of coffee beans from coffee trees in a coffeeseed-planted soil and grown by being supplied with general water

The general water was continuously supplied to the coffee seed-plantedsoil with 2,000 mm precipitation at one time interval for each threedays under a 25° C. room temperature. Yields of coffee beans producedfrom coffee beans from coffee trees cultivated by the above methods weremeasured for a total of 4 (four) years, a result of which is shown as inthe following Table 4.

TABLE 4 Exemplary embodiment & comparative Yield of coffee beans (%)examples First year Second year Third year Fourth year Second 80 40 8540 exemplary embodiment Fourth 40 10 45 15 comparative example Fifth 355 35 5 comparative example

Table 4 shows yields of coffee beans based on conditions of watersupplied to coffee trees.

It can be learned from the Table 4 that yields of coffee bean—obtainedfirst and third years were generally high. The coffee beans are born atareas from which leaves fall, and the coffee tree leaves and coffeebeans are alternately born. Due to this reason, the yield of coffeebeans becomes high at every two-year period.

Furthermore, it could be learned from the Table 4 through the secondexemplary embodiment of the present disclosure that the yield issignificantly high from coffee beans of coffee trees planted incoffee-seed planted soil and grown by being supplied with red ginsengpowdered extract aqueous solution including, as active ingredient,ginsenoside removed of hydroxyl (—OH) group. The reason of the increasedyield of coffee beans is interpreted from the strengthened immunitylevel of coffee trees.

Third Exemplary Embodiment: Pest Occurrences on Coffee Trees Grown byBeing Supplied with Red Ginseng Powdered Extract Aqueous SolutionIncluding, as Active Ingredient, Ginsenoside Removed of Hydroxyl (—OH)Group

Peat occurrences were measured on coffee trees grown by being suppliedwith red ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group.

At this time, the red ginseng powdered extract aqueous solutionincluding ginsenoside of removed of hydroxyl (—OH) group as activeingredient was prepared by mixing water 100 parts by weight and 20 partsby weight of red ginseng powdered extract aqueous solution includingginsenoside removed of hydroxyl (—OH) group as active ingredient.

The red ginseng powdered extract aqueous solution including ginsenosideremoved of hydroxyl (—OH) group as active ingredient was continuouslysupplied to the coffee seed-planted soil with 2,000 mm precipitation atone time interval for each three days under a 25° C. room temperature.Occurrences of pests from coffee beans produced from coffee beans fromcoffee trees cultivated by the above methods were measured for a totalof 4 (four) years, a result of which is shown as in the following Table5:

Sixth Comparative Example: Pest Occurrences on Coffee Trees Grown byBeing Supplied with Red Ginseng Powdered Extract Aqueous SolutionContaining Ginsenoside Inclusive of Hydroxyl (—OH) Group as ActiveIngredient

Pest occurrences were measured on coffee trees grown by being suppliedwith red ginseng powdered extract aqueous solution including ginsenosideinclusive of hydroxyl (—OH) group as active ingredient.

At this time, the red ginseng powdered extract aqueous solutionincluding ginsenoside inclusive of removed of hydroxyl (—OH) group asactive ingredient was prepared by mixing water 100 parts by weight and20 parts by weight of red ginseng powdered extract aqueous solutioncontaining ginsenoside inclusive of hydroxyl (—OH) group as activeingredient.

The red ginseng powdered extract aqueous solution including ginsenosideinclusive of hydroxyl (—OH) group as active ingredient was continuouslysupplied to the coffee seed-planted soil with 2,000 mm precipitation atone time interval for each three days under a 25° C. room temperature.Pest occurrences from coffee beans produced from coffee beans fromcoffee trees cultivated by the above methods were measured for a totalof 4 (four) years, a result of which is shown as in the following Table5:

Seventh Comparative Example 7: Pest Occurrences on Coffee Trees Grown byBeing Supplied with General Water

Pest occurrences were measured on coffee trees in coffee seed-plantedsoil and grown by being supplied with general water.

The general water was continuously supplied to the coffee seed-plantedsoil with 2,000 mm precipitation at one time interval for each threedays under a 25° C. room temperature. Pest occurrences on coffee treescultivated by the above methods were measured for a total of 4 (four)years, a result of which is shown as in the following Table 5.

TABLE 5 Exemplary embodiments & Comparative Pest occurrences on coffeetrees (%) examples First year Second year Third year Fourth year Thirdexemplary 3 3 2 2 embodiment Sixth 15 15 10 10 comparative exampleSeventh 20 20 20 20 comparative example

Table 5 shows occurrences of pests on coffee trees based on conditionsof water supplied to the coffee trees.

As shown in Table 5, it could be learned through the third exemplaryembodiment of the present disclosure that pest occurrences weresignificantly low on coffee trees grown in coffee seed-planted soil andgrown by being supplied with red ginseng powdered extract aqueoussolution including ginsenoside removed of hydroxyl (—OH) group as activeingredient

The decrease of pest occurrences on the coffee trees is interpreted asbeing due to increased immunity level of the coffee trees.

Third Experimental Example: Detection Amount of Ginsenoside Removed ofHydroxyl (—OH) Group in Coffee Beans Manufactured from Coffee TreesGrown by Being Supplied with Red Ginseng Powdered Extract AqueousSolution Containing Ginsenoside Removed of Hydroxyl (—OH) Group asActive Ingredient

Measurement was made on detection amounts of ginsenoside removed ofhydroxyl (—OH) group in coffee beans manufactured from coffee treesgrown by being supplied with red ginseng powdered extract aqueoussolution containing ginsenoside removed of hydroxyl (—OH) group asactive ingredient

At this time, a plurality of coffee trees was divided to 6 groups, andeach group is supplied with red ginseng powdered extract aqueoussolution including, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group, each group having a different mixed amount. Thered ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was prepared bymixing water 100 parts by weight and respectively 20, 30, 40, 50, 60, 70parts by weight of red ginseng powdered extract aqueous solutionincluding, as active ingredient, ginsenoside removed of hydroxyl (—OH)group.

At this time, the red ginseng powdered extract aqueous solutionincluding, as active ingredient, ginsenoside removed of hydroxyl (—OH)group was continuously supplied to the coffee seed-planted soil with2,000 mm precipitation at one time interval for each three days under a25° C. room temperature. In order to ascertain whether the coffee beansmanufactured from the thus mentioned coffee trees contain the redginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group, analysis wasmade on detection amounts of ginsenoside removed of hydroxyl (—OH) groupin coffee beans manufactured from 6 (six) groups of coffee trees, aresult of which is shown as in the following Table 6.

TABLE 6 Mixed ratio of red ginseng powdered extract aqueous solutionagainst water 100 parts by weight of red ginseng powdered extractaqueous solution Detection amount including, ginsenoside of ginsenosideExperimental removed of hydroxyl group removed of materials as activeingredient hydroxyl group Coffee 20 parts by weight 5.59 mg/g beansCoffee 30 parts by weight 5.91 mg/g beans Coffee 40 parts by weight 5.53mg/g beans Coffee 50 parts by weight 6.15 mg/g beans Coffee 60 parts byweight 5.72 mg/g beans Coffee 70 parts by weight 5.69 mg/g beans

Table 6 shows detection amounts of ginsenoside removed of hydroxyl (—OH)group in coffee beans manufactured from coffee trees grown by beingsupplied with red ginseng powdered extract aqueous solution containingginsenoside removed of hydroxyl (—OH) group as active ingredient

As shown in Table 6, it can be confirmed through the third experimentalexample that ginsenoside removed of hydroxyl (—OH) group was detectedfrom the coffee beans manufactured from coffee trees grown by beingsupplied with red ginseng powdered extract aqueous solution including,as active ingredient, ginsenoside removed of hydroxyl (—OH) group.

However, a conclusion has arrived at a fact that it is preferable tohave the mixed amount of red ginseng powdered extract at 20 parts byweight, because the ginsenoside removed of hydroxyl (—OH) group does notincrease, as the concentration of red ginseng powdered extract aqueoussolution including, as active ingredient, ginsenoside removed ofhydroxyl (—OH) group increases.

Fourth Experimental Example: Detection Amounts of Ginsenoside Removed ofHydroxyl (—OH) Group in Stems and Leaves of Coffee Trees Grown by BeingSupplied with Red Ginseng Powdered Extract Aqueous Solution Including,as Active Ingredient, Ginsenoside Removed of Hydroxyl (—OH) Group

Measurement was made on detection amounts of ginsenoside removed ofhydroxyl (—OH) group in stems and leaves of coffee trees grown by beingsupplied with red ginseng powdered extract aqueous solution including,as active ingredient, ginsenoside removed of hydroxyl (—OH) group.

The red ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was prepared bymixing water 100 parts by weight and 20 parts by weight of red ginsengpowdered extract aqueous solution including, as active ingredient,ginsenoside removed of hydroxyl (—OH) group. At this time, the redginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group was continuouslysupplied to the coffee seed-planted soil with 2,000 mm precipitation atone time interval for each three days under a 25° C. room temperature.In order to ascertain whether the stems and leaves of coffee trees thusmanufactured contain the red ginseng powdered extract aqueous solutionincluding, as active ingredient, ginsenoside removed of hydroxyl (—OH)group, analysis was made on detection amounts of ginsenoside removed ofhydroxyl (—OH) group in stems and leaves of coffee trees thusmanufactured, a result of which is shown as in the following Table 7.

TABLE 7 Detection amounts of ginsenoside Experimental materials removedof hydroxyl group Stems of coffee trees 2.11 mg/g Leaves of coffee trees6.60 mg/g

Table 7 indicates detection amounts of ginsenoside removed of hydroxyl(—OH) group in stems and leaves of coffee trees grown by being suppliedwith red ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group.

As shown in Table 7, it can be confirmed through the fourth experimentalexample that ginsenoside removed of hydroxyl (—OH) group was detectedfrom stems and leaves of the coffee trees manufactured by being suppliedwith red ginseng powdered extract aqueous solution including, as activeingredient, ginsenoside removed of hydroxyl (—OH) group.

This experiment is interpreted that ginsenoside removed of hydroxyl(—OH) group is contained on the whole in the coffee beans and coffeetrees as well.

Although the above exemplary embodiments, comparative examples andexperimental examples of the present disclosure have been described,these exemplary embodiments, comparative examples and experimentalexamples are merely exemplary and do not limit the present invention, sothat persons who skilled in the art of the present disclosure may easilytransform and modify within the limit of the technical spirit of thepresent disclosure. Thus, the scope of the present disclosure is asdefined in the attached claims of the present disclosure and theequivalents thereof.

What is claimed is:
 1. A drink composition containing as an activeingredient, a coffee bean powdered extract containing ginsenosideremoved of more than one hydroxyl group which is manufactured bycultivating a coffee tree by using a red ginseng powdered extract,comprising: resting a coffee seed by dipping the coffee seed in anaqueous solution of the red ginseng powdered extract for a predeterminedperiod of time to produce a rested coffee seed; wherein the aqueoussolution of the red ginseng powdered extract includes ginsenoside as theactive ingredient, and wherein the ginsenoside has more than onehydroxyl group removed by passing the aqueous solution of red ginsengpowdered extract through a semipermeable membrane wherein a hydrogen ionhas been introduced to the semipermeable membrane from outside through ahydrogen ion supply route.
 2. A food additive containing as an activeingredient, a coffee bean powdered extract containing ginsenosideremoved of more than one hydroxyl group which is manufactured bycultivating a coffee tree by using a red ginseng powdered extract,comprising: resting a coffee seed by dipping the coffee seed in anaqueous solution of the red ginseng powdered extract for a predeterminedperiod of time to produce a rested coffee seed; wherein the aqueoussolution of the red ginseng powdered extract includes ginsenoside as theactive ingredient, and wherein the ginsenoside has more than onehydroxyl group removed by passing the aqueous solution of red ginsengpowdered extract through a semipermeable membrane wherein a hydrogen ionhas been introduced to the semipermeable membrane from outside through ahydrogen ion supply route.
 3. The drink composition of claim 1, whereinthe red ginseng extract aqueous solution is a mixture of water 100 partsby weight and red ginseng powdered extract 10˜30 parts by weight.
 4. Thedrink composition of claim 1, wherein the step of resting the coffeeseed includes dipping the coffee seed in the red ginseng powderedextract aqueous solution at a room temperature of about 20-30° C.
 5. Thedrink composition of claim 1, further comprising supplying red ginsengpowdered extract aqueous solution to a soil planted with the coffeeseed, subsequent to the step of planting the rested coffee seed in thesoil.
 6. The drink composition of claim 1, further comprising a step ofsupplying the red ginseng powdered extract aqueous solution to the soilplanted with the coffee seed is at a room temperature of about 20°C.-30° C.
 7. The drink composition of claim 1, further comprising a stepof planting the rested coffee seed in the soil includes planting therested coffee seed in a flower pot.
 8. The drink composition of claim 1,wherein the rested coffee seed is planted in soil.
 9. The food additiveof claim 2, wherein the red ginseng extract aqueous solution is amixture of water 100 parts by weight and red ginseng powdered extract10˜30 parts by weight.
 10. The food additive of claim 2, wherein thestep of resting the coffee seed includes dipping the coffee seed in thered ginseng powdered extract aqueous solution at a room temperature ofabout 20-30° C.
 11. The food additive of claim 2, further comprisingsupplying red ginseng powdered extract aqueous solution to a soilplanted with the coffee seed, subsequent to a step of planting therested coffee seed in the soil.
 12. The food additive of claim 2,further comprising a step of supplying the red ginseng powdered extractaqueous solution to the soil planted with the coffee seed is at a roomtemperature of about 20° C.-30° C.
 13. The food additive of claim 2,wherein the step of planting the rested coffee seed the soil includesplanting the rested coffee seed in a flower pot.
 14. The food additiveof claim 2, wherein the rested coffee seed is planted in soil.